Description
This simple but delicious preparation shows the King of Fishes off to great effect with a savory cream sauce. It relies on fine ingredients, starting with a very fresh salmon filet.
Region
Yield
2 Servings
Preparation time
30 minutes
Ingredients
1 T Parsley, Flat-Leaf (chopped)
1 T Onion (minced)
1 lb Salmon filet
1 T Butter (chilled)
2 oz Hard Cider
1⁄2 c Heavy Cream
1⁄4 Lemon, juice of
Instructions
- Preheat oven to 350.
- Butter the bottom of an oven-proof dish just large enough to hold the salmon.
- Scatter the onion and parsley in the bottom, lay the fish on top, and then dot it with bits of chilled butter. Add salt and white pepper now if you like.
- Whisk together the cider and cream, then pour over the fish.
- Put the dish in the oven and bake for about 20 minutes, or until the fish is done.
- Serve hot from the oven, or gently move the fish to a serving platter and reduce the sauce a little, adding the lemon juice.
Notes
This is nice with colcannon and a bottle of a good dry hard cider.
Source
Adapted from Favourite Irish Recipes